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White
Fish Chowder
A
substantial thick soup of fish and potatoes, which can
make a meal in itself
(Serves 4-6, hot)
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Preparation
1 pound fresh cod, haddock or halibut, filleted
head, skin and bones of fish
¾ pint water, 2 onions,
1 sliced, 1 chopped,
1 carrots, sliced, 1 bat leaf
3-4 springs of parsley (or 1 tablespoon dried parsley)
1 small cube of fat salt port
(about 1 inch) or 2-3 slices of fat bacon
4-6 oz diced potatoes
¾ pint milk
1/8 teaspoon or 1 large pinch ground mace or nutmeg
1 tablespoon chopped fennel
1 tablespoon chopped parsley
½ oz butter |
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1.Wash
the fish skin, head and bones in cold water, and
put into a pan with ¾ pint of water. Add
1 onion, carrot, bay leaf, parsley springs, salt
and pepper. Bring slowly to boil, skimming as necessary.
Reduce heat, and simmer for 15-20 minutes. Strain,
and reserve liquid for garnish.
2.Chop the fat salt pork or bacon, and cook
slowly until the fat melts. Remove the crispy pieces
of bacon, and reserve for garnish.
3.Chop the second onion and add to thehot
fat. Cooking gently until tender. Then add the diced
potatoes and the fish stock. Cook for 5-6 minutes
before adding the fish chunks. Then simmer until
the potatoes are tender and the fish cooked, about
10 minutes.
4.Bring the milk to nearly boiling point
and add to the fish mixture with seasoning and herbs.
When ready to serve, stir in the butter, and serve
at once. |
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Goan
Fish Curry
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Microwave
Preparation: 05 minutes
Cooking: 700 watt – 17 mins
650 watt – 22 mins
500 watt – 29 mins
Ingredients
Pomfret or any flat fish 2 Nos.
Onion 60 gms
Tomato 60 gms
Green Chili 2 Nos.
Salt As per taste
Oil 2 Tb spoons
Tamarind (seedless) 30 gms
Paste
Dry Red Chili Whole 6 Nos.
Cumin Seeds 2 Tb Spoons
Coriander Seeds 2 Tb Spoons
Fresh Grated Coconut 1/2 Cup
Garlic Paste 2 Tea Spoons
Ginger Paste 2 Tb Spoons
Malt Vinegar 1 Tb Spoon
Note
You can use 1 cup of commercial Coconout
milk instead of fresh grated coconut.
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Microeave
Method:
1.Clean, wash the fish and cut into slices.
2.Make a fine paste of whole red chili,
cumin 3.seeds and corander seeds anong
with grated coconut, Ginger paste, Garlic
Paste and malt vinger.
4.Add tamarind pulp to it. Keep aside.
5.Place oil and onion in oven on
micro Hl for 3 minutes.
6.Add tomato and cook on micro HI for
2 minutes.
Add ground masala and cook on micro Hl for
2 minutes.
Now add salt, green chili and fist.
7.Add little water and cook it on microLO
for 6 minutes.
Method
1.Clean, wash and cut each fish
into 5-6 pices (Darne).
2.Chop onions and tomatoes. Slit
green chilies and cut into half.
3.Roast cumin seeds, coriander seeds,
and whole red chilies.
4.Make a fine past of all the reasted
spices along with grated cononut, Ginger
Past, Garlic Paste and malt vinegar.
5.Heat oil in a pan. Add chopped
onions and saute till golden brown. Add
green chilies and chopped tomatoes. Cook
on a medium flame for 3 minutes. Stir constantly.
6.Add the past and 11/2 cups of water.
Bring it ot a boil and then add fist pieces
and salt. 7.Cook on a slow flame
for 5 minutes or till fish is just done.
serve hot with steamed rice.
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